清酒釀造中に於ける各成分の変化 (第6報) : 生〓系酒母のアミノ酸の生因に就て (其の2)

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It is reported that several micro-organisisms play an important part in the process of kimoto making sake-brewing. SATIO has observed that water bacteria increase in the early phase, lactic acid bacteria in the middle phase and yeast in the last phase.In our previous paper, we confirmend that the enzymes of rice koji are not able to form formol N as kimoto does. Therefore any one of the above-mentioned micro-prganisms must have this activity. However, yeast may not take any important part in the formol N formation, because it grows also in Sokujomoto. We investigated the action of bacterial proteinase upon the digestion of rice protein by model experiments, and obtained the fellowing results : 1) Protelytic enzyme which is produced in a lerge quantity by the water bacteria in the early phase of kimoto does not affect the protein digestion in the middle phase at pH 4.0〜4.5.2) In the early phase, the bacterial proteolytic enzyme digests rice protein partially, and forms the second fraction N. This digestion prevents rice from the retrograding of its structure.3) As Leuconostoc mesenterioides var. sake forms formol N from the second and third fraction N remarkably, we presume that formol N in kimoto is increased by the action of lactic acid bacteria which grow in the middle phase.
社団法人日本生物工学会の論文
1956-03-15